By DOUG GRAVES Ohio Correspondent CIRCLEVILLE, Ohio — Dr. Bob Liggett is known in central Ohio as “Dr. Pumpkin,” as attested to by his car license plate. Liggett is a 12-time champion of the great Circleville Pumpkin Show weigh-in, but this year he had to watch from the sidelines. He underwent surgery in the fall and was advised by his doctor not to lift anything over 60 pounds. Liggett turned the growing over to his granddaughter, Bella Liggett. Bella, under the guidance of her grandfather, nearly started the next generation of Liggett champions, finishing second with a whopping fruit tipping the scales at 1,543.5 pounds. The winner was another Circleville citizen – Cecil Weston. His giant squash weighed in at 1,701 pounds. “I entered this contest in 2010 and wanted to beat Dr. Liggett at his best,” he said. “I had duty in Iraq and Kuwait the next two years, and it wasn’t until 2013 that I tried again. In 2014 I thought I had the Circleville show record with one which weighed 1,714 pounds, only to be beaten again by Liggett, whose pumpkin weighed 1,964 pounds.” Ten pounds separated the veteran growers last year, as Weston’s beast had a soft spot and Liggett prevailed. But victory in 2017 was Weston’s, and his victory is sweeter this season – sweeter than all the pumpkin pie and pumpkin doughnuts that lined the streets for this festival. “I always wanted to beat Liggett at his best,” said Weston, 52. “I don’t know where I go from here.” There are no hard feelings for Liggett, whose 2014 record (1,964 pounds) still stands. He’s happy to see new generations of pumpkin growers get involved. “In a way, I’ve had my day in the sun,” said Liggett, who has entered this contest for 25 years. He may be turning over his secrets to Bella. She vows to compete against next fall. “When he said he wasn’t able to compete this year I decided to step in and give it a try,” she explained. “He has given me a lot of advice this growing season.” More than 24 pickup trucks lined Main Street into to the heart of the city on Court Street, where a large crane and scale was ready to weigh these beasts. All of the pumpkins were added to the festival’s nearly block-long display of pumpkins, gourds and squash. The four-day Circleville Pumpkin Show attracts more than 400,000 visitors to this small Midwest community of just 13,000. Visitors to the 110th gathering came to see the crowing of the largest pumpkin and the seven parades – and to taste just about anything imaginable made of pumpkin. A treat for many visitors is the world’s largest pumpkin pie. The 14-foot diameter dessert is made with 360 pounds of sugar, 795 pounds of pumpkin, 60 pounds of powdered mill, 60 dozen eggs, 75 gallons of water and 400 pounds of flour. Fifteen people are required to mix the ingredients as well as a large oven, to bake the concoction for 10 hours. (The following are seasonal recipes courtesy of Nestle USA/Libby’s Pumpkin.) Pumpkin Pie Empanadas Makes 12 servings 1-1/2 cups LIBBY'S Easy Pumpkin Pie Mix 1/4 cup ricotta cheese 1 teaspoon chopped sage 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon 12 empanada wrappers 1 large egg, lightly beaten Preheat oven to 350 degrees. Mix pumpkin pie mix, ricotta cheese, sage and bouillon in medium bowl until well blended. Place 2 rounded tablespoons of mixture in center of each wrapper. Fold edge over filling to form a half circle. Crimp edges to seal. Place on baking sheet. Brush with beaten egg. Bake for 30-35 minutes or until golden. Serve warm, with whipped cream or ice cream, if desired. BestLife Pumpkin Pie Makes eight servings 5 ounces, or 9 sheets, graham crackers 2 tablespoons trans fat-free vegetable shortening 1 tablespoon water 4 large eggs 3 cups LIBBY'S 100 percent Pure Pumpkin 1/2 cup granulated sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger Preheat oven to 375 degrees. In food processor, combine graham crackers, vegetable shortening and water. Press into the bottom of a 9-inch pie plate. Bake crust for about 7 minutes. Combine remaining ingredients. Remove crust from oven and pour pumpkin mixture over crust. Continue baking filled crust for another 40 minutes. Cool on wire rack. Serve immediately or refrigerate. Add 1/2 cup chopped pecans, sprinkled on top, immediately after pie comes out of the oven, if desired. Mini Pumpkin Whoopie Pies Makes 36 mini pies Cookies 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/2 cup (1 stick) butter, softened 1-1/4 cups granulated sugar 2 large eggs, at room temperature, lightly beaten 1 cup LIBBY'S 100 percent Pure Pumpkin 1 teaspoon vanilla extract Cream Cheese Filling 4 ounces cream cheese, at room temperature 6 tablespoons butter, softened 1/2 teaspoon vanilla extract 1-1/2 cups powdered sugar Preheat oven to 350 degrees. Lightly grease or line four baking sheets with parchment paper. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Then, stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets (a total of 72 cookies are needed). Bake for 10-13 minutes or until cookies are springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely. For cream cheese filling, beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in the refrigerator. |
